Whole-Wheat Pie Shell

In food processor, combine both flours and salt and pulse until combined. Scatter butter on top. Pulse in very brief bursts until fine bits of butter form, about 8 seconds.

In small bowl, whisk together egg yolk and water; pour over flour mixture. Pulse in 3-second bursts just until large clumps of crumbs form; do not let ball form.

Dump crumbs onto work surface and pack like a snowball. Knead twice to distribute butter. Place on sheet of plastic wrap, flatten into 3/4-inch-thick disk and wrap. Refrigerate 45 minutes.

On sheet of wax paper, roll dough into 12-inch circle. Invert over a 9-inch deep-dish pie pan; peel off paper. Gently tuck dough into pan without stretching; press edge into standing rim. Freeze 30 minutes.

Preheat oven to 375F. Press large piece of foil into dough in pan so it fits like a glove. Fill with dried beans or pie weights. Bake 15 minutes.

Remove pan from oven; lift out foil and weights. Using a fork, pierce bottom of pie shell 4 or 5 times to prevent puffing. Bake until very lightly golden, about 7 minutes. Transfer to a wire rack and cool completely before filling or storing.